Fudge Chunkies

"As a pastry chef, I have tried countless recipes for chocolate cookies. I haven't found another cookie that is better than this. They can be made without using a mixer. No need to exercise self-control - enjoy them with reckless abandon!"

Directions

In a microwave-safe bowl, combine 1/2 cup of chocolate chips and butter. Heat for 1 minute at full power, stir and then continue to heat at 20 second intervals, stirring between each until chocolate has melted. Set aside to cool slightly.

In a separate bowl, whisk together the egg, vanilla and sugar briskly until thick and pale, this may take a few minutes. Stir in the chocolate mixture. Combine the flour, baking powder, cocoa powder and salt; whisk into the batter just until blended. Fold in the nuts, remaining chocolate chips and raisins. Cover and chill dough for 1 hour.

Preheat the oven to 325 degrees F (175 degrees C). Line baking sheets with parchment paper or grease lightly. Scoop out heaping tablespoonfuls of dough and roll them into balls. Place them 2 inches apart on the baking sheets and flatten slightly.

Bake in the preheated oven until slightly puffed and just set, 13 to 15 minutes. Set the baking sheet on a cooling rack to cool. Cookies will firm up as they cool.

Sinfully delicious chocolatey goodness. The best way to describe this incredibly rich chocolate cookie is like a truffle but it is a cookie. The outside gets a delicate thin crisp shell with the inside keeping an incredible softness that melts in your mouth like fudge. I covered and kept my extra baked cookies in the fridge and the next day they still had this consistency. The batter is very loose until well chilled (you need more than an hour) and then is able to be worked with as instructed (I chilled mine overnight). Don't overbake ... cookies will set up. I didn't have dutch-processed unsweetened cocoa powder which is acid-neutralized and used Hershey's natural unsweetened which was still good. The nut, chips and raisin combination perfectly compliment one another and there isn't anything I would change for this recipe except to double it to make more, more, more!!

As a cookie...maybe but as a brownie....Perfection!!! crusty yummy outside; fudgey, soft, chewy inside. I put dough in a small baking dish and baked it for about 25 minutes and they are sensational. Chocolate overload heaven! Definitely making the double batch next time. I can hardly keep my hands out of the pan so my girls can have some when they get home from school!

For a chocoholic family, this recipe meets the criteria of very very chocolatey. However, after chilling one hour, the dough was quite sticky to work with. When baked, they were a more "cakey" style cookie. I prefer something crispy on the outside and soft on the inside. This cookie is soft all the way, with a tendancy to be crumbly. I still gave this four stars simply because of the uber "chocolatey" flavor. The texture left me feeling that something was missing.

If you are a chocoholic, you will love these cookies! I omitted both the nuts and raisins however. The recipe suggests parchment paper, but I strongly recommend it. I made the first batch having sprayed Pam on my cookie sheet, and the cookies splat because of the grease and were very flat. The next batch I placed on parchment paper, and these looked like totally different cookies. By the way, one recipe makes a dozen cookies. I am thinking that next time I may stir in mini nonpareils instead of the chips.

Unbelievable!! Best chocolate cookie I ever ate. I'm so glad you posted this recipe. I made it exactly as you said and they came out perfect. They do spread and they are very soft and gooey but if you put them in the fridge for a bit they are wonderful!! I like my chocolate on the chilled side anyway and these cookies are perfect for that. Wonderful ... thank you!!

The only thing wrong with this recipe is that it makes so few cookies. The batter went together well and baked up well. Even at high altitude 14 minutes was the perfect baking time. The only thing I did different was to use chocolate chunks instead of chips, because I like encountering big chunks of chocolate in my cookies. The first tray I forgot to flatten the balls, but in the end I liked the way that tray came out better than when I flattened them just a little. I'm still debating whether or not to include the raisins next time I make these - they provide an interesting surprise in the cookies, and in the final analysis I think I like that. This is a great recipe, a real keeper. I will be making it again, and definitely doubling it.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.